Preparation

Soak quinoa in 1 ½ cups of warm water for 15 minutes. Drain and set aside.

Heat oil in a saucepan over medium heat. Add pancetta (or bacon) and cook for 4 minutes or until golden. Add chicken and stir cook until no pink is showing, about 4 minutes, add onion and garlic and cook about 4 minutes until softened.

Add sweet potato, chili flakes and broth, increase heat to high and bring to a boil.

Add quinoa and cook for 15 minutes or just until sweet potato is tender and the quinoa is cooked. Add spinach leaves and cream (if using) and stir to combine.